YIELD: 1 standard sheet pan (18-in x 24-in.)
2 lbs., 3 oz. cake flour
2 lbs., 3 oz. sucanat (evaporated cane juice)
3 1/4 oz. cocoa
1/4 oz. salt
1 3/4 cups, 1 Tbsp. vegetable oil
1/4 cup, 1 Tbsp. cider vinegar
1 Tbsp., 2 tsps. vanilla
3/4 oz. baking soda
2 lbs., 7 oz. water
1 1/3 lbs. vegetable oil
5 1/4 oz. cocoa
2 lbs., 3 oz. confectioners sugar
1 1/3 cups veggie milk
2 1/2 tsps. vanilla
- FOR THE CAKE: Blend flour, sucanat, cocoa and salt together in mixing bowl. Slowly add oil, vinegar and vanilla; blend well. Add baking soda; blend. Slowly add water, mix 1 minute until wellblended. Pour mixture into well-greased sheet pan and bake at 350°F or until cake tester comes out clean. Remove from oven; cool before frosting.
- FOR THE FROSTING: Combine all frosting ingredients and mix well until blended. Scrape down bowl and mix again. Refrigerate until ready to use.
Recipe from Syracuse University Food Services.